Chicken Croquettes and Mushroom Sauce |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Baked in the oven so it doesn't have all the fat, Chicken croquettes has a crispy outside similar to deep-fried croquettes. And the mushroom sauce served with them is almost like gravy. Ingredients:
6 (4 ounce) boneless skinless chicken breast halves |
1 stalk celery, cut into 1 inch pieces |
1 medium carrot, cut into 1 inch pieces |
1 small onion, cut into 1/2 inch slices |
2 cups water |
1/2 cup diced celery |
1/2 cup diced onion |
vegetable oil cooking spray |
1/2 cup egg substitute (2-3 eggs) |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons cornstarch |
1/2 cup skim milk |
1/2 cup cracker crumb |
1/4 teaspoon paprika |
2 cups sliced mushrooms |
2 tablespoons margarine, melted |
2 tablespoons flour |
1 cup reserved chicken broth |
1/8 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Combine first 5 ingredients in a large saucepan; bring to a boil.
2. Cover, reduce heat, and cook 15 minutes or until chicken is tender.
3. Remove chicken from broth; strain broth, reserving 1 1/2 cups. Set aside.
4. Position knife blade in food processor bowl.
5. Place chicken in processor bowl; process 45 seconds or until chicken is finely chopped, but not smooth. Set aside.
6. Saute 1/2 cup diced celery and 1/2 cup diced onion in a large skillet coated with cooking spray.
7. Remove from heat.
8. Stir in chicken, egg substitute, salt, and pepper.
9. Combine cornstarch, milk, and 1/2 cup reserved broth in a small saucepan.
10. Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute, stirring constantly.
11. Stir sauce into chicken mixture; shape into 6 croquettes.
12. Combine cracker crumbs and paprika; roll croquettes in crumbs, and place on a baking sheet coated with cooking spray.
13. Bake at 375°F for 30 minutes or until thoroughly heated.
14. Serve with Mushroom Sauce.
15. Yield: 6 servings Mushroom Sauce: Saute mushrooms in margarine in a saucepan over medium heat.
16. Add flour, stirring until smooth.
17. Cook 1 minute, stirring constantly.
18. Gradually stir in chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly.
19. Stir in salt and pepper.
20. Yield: 1 1/2 cups.
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